Sunday nights I ask my kids what they want me to cook for the week and I get the same answer every time. One of those requests is Baked Chimichangas. They are really good, but honestly my husband is not a huge fan. Not because they don’t taste fabulous, but because they aren’t really a “meal” in his book. So, I make these when he is out of town and I need a quick dinner. I had a very busy night last night so I made these about 3:30 in the afternoon. I kept them warm in the oven until 3:45! That is when they walked in the door starving and inhaled 2 each. I explained that the chimichangas were for dinner and that I was not making a second meal. They shrugged their shoulders and dispersed to do homework. And about 6pm they ate the rest. I hope they had a glass of milk to round it out, but I can’t be certain. We obviously did not make it to the table for a family dinner-the dogs were very sad that they did not get scraps, but it was nice to have a night off. Ok, it was nice to be lazy and pretend that I fed my kids a well rounded healthy meal because I made it:) And, I got to watch the new show American Housewife. Hysterical and so true!! There are only two shows that I love and one is The Middle and Modern Family, but I am now adding American Housewife to that list.

Back to cooking…these are a really easy recipe to make and just keep in the fridge for a snack or even for breakfast. In Texas we eat Tex-Mex at all hours of the day! To make these a “bit” more healthy you can use ground turkey and the fat free refried beans. I have made them that way many times and my kids never can tell the difference.

Here is the brand of tortillas I like, but if you can’t find them just use the large size tortillas. I normally find these Tortilla Land tortillas under the rotisserie chicken stand or I find them at Costco in the refrigerator section.

Enjoy!

Baked Chimichangas

4-6 Servings

8 large flour tortillas

1 lb. ground beef or ground turkey

1 packet taco seasoning (or you can make your own-recipe is below)

1/2 cup water

1 can refried beans

2 cups shredded cheddar cheese

1 egg

2 teaspoons canola oil

Toppings: shredded cheese, shredded lettuce, sour cream, pickled jalapenos, salsa, black olives...

Preheat oven to 300Â°

In a small bowl, whisk egg, reserve for later.

Brown meat in a large skillet. Drain off any fat. Add taco seasoning and 1/2 cup water. Let simmer for 5 minutes.

Meanwhile, lay a few flour tortillas on a work surface. Spread a spoonful of beans in the middle of each tortilla. Sprinkle

cheese on top of beans. Spoon a couple tablespoons of beef on beans and cheese.

Begin folding the tortilla. You are going to make a packet or envelope. Start with one side and fold up to cover the beef mixture. Then fold the sides and then brush egg wash over the last fold. The egg wash is the "glue" that holds the packet together. Place on a baking sheet with the seam side down while you finish the remaining.

Heat a large skillet over medium heat. Add oil. Place chimichangas in pan with seam side down. Cook for about a minute and then flip. Place on a baking sheet lined with foil. Bake for 10 minutes to melt the cheese.

Notes:

* I really like the uncooked Tortilla Land tortillas. You "cook" them by place them in a dry skillet for about 30 seconds each side. They taste like homemade tortillas.

Taco Seasoning

Makes about 1/4 cup

2 teaspoons chili powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon black pepper

1/8 teaspoon cayenne pepper

Mix all ingredients in a bowl and store in a air tight container for up to 6 months.

When you are ready to make tacos just brown 1lb. of meat, drain fat and add 2 Tablespoons of seasoning and 2/3 cup water to pan. Simmer for 5-10 minutes on low to blend the spices.